Braised Shortribs with Orange and Olive Salad

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Beef:

4 tablespoons olive oil

6 pounds meaty beef short ribs on the bone

Salt and freshly ground black pepper

2 celery ribs, coarsely chopped

1 carrot, coarsely chopped

1 large onion, coarsely chopped

1/2 cup tomato paste

5 fresh thyme sprigs

3 anchovy fillets, chopped

1 bay leaf

1 head garlic, cloves separated

1 quart chicken stock

2 cups dry red wine

1/3 cup red wine vinegar

Salad:

2 oranges, cut in segments

1 shallot, thinly sliced

1 cup pitted kalamata olives

2 tablespoons capers

1 cup packed parsley leaves

4 ounces olive oil

1 lemon, juiced